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Kerala Style Egg Roast Recipe

Learn how to make Kerala Style Egg Roast / Naadan Mutta Roast with me in a very easy manner. This egg roast goes with hot rice, rotis, appams etc. Or even on its own if you are like me. It gets ready in under 30 minutes and is cooked up at least once a week at my place.My Father makes them the best. He is very generous with coconut oil and sautes onion to exact perfection. You know how it definitely takes special skills to know when to stop, well he has a sense for it. Some of the non-vegetarian dishes are best cooked by him at our home. Every Sunday, he will go and get best quality Mutton(Goat Meat) and make the most killer Mutton Curry. Words cannot describe how delicious they will be. I am just waiting for my next trip to India.

This post has been pending from last Sunday. As soon as i was done shooting Spiced Pumpkin Cheesecake, we had this egg roast, rice and dal for lunch. Simple and satisfying.

If you like Kerala food and be happen to be somewhere around an authentic restaurant be sure to try this delicacy. You will be surely blown away by the taste and exciting flavors this humble egg roast has. Both of us finished this at one go. While i kept eggs for boiling and cooked rice and dal, hubby dear helped me with chopping onions, tomatoes etc and within minutes we were done. Excluding the time it took me to take pictures of-course.

Let's get on to this simple recipe.

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Kerala Style Egg Roast

by Remya Ravindran October-14-2015

Delicious and easy authentic Egg Roast Recipe.

Ingredients

3-4 Eggs

1 large or 2 medium Onion

1 large or 2 medium Tomato

2 tbsp Crushed Ginger Garlic

2-3 slit Green Chili

2 tbsp Coconut Oil

1 tsp Mustard Seeds

1 sprig Curry Leaves

2 tbsp Coriander Powder

1 tsp Turmeric Powder

1.5 tsp Red Chili Powder

1.5 tsp Garam Masala Powder

1 tsp Fennel Powder

As per taste Salt

For garnish Cilantro

Instructions

Boil Eggs, peel skin off and keep aside.
In a sauce pan, heat oil, add mustard seeds, once they crackle add curry leaves and crushed ginger garlic along with slit green chilies. Cook for 2-3 minutes on a medium flame.
Add finely sliced onions and saute on a medium flame for 5-7 minutes. Add salt and all the spice powders. Saute on a medium flame till the raw smell of spices subsides.
Add chopped tomatoes and cook till the tomatoes are more than halfway done. Add boiled eggs and coat with the masala. Turn off the gas and garnish with fresh cilantro.
Serve hot with rice, rotis or appams.

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